6 c Fresh strawberries
3/4 c Sugar
1/4 c Minute tapioca
1 1/3 c Flour
1/2 ts Salt
1/2 c Solid vegetable shortening
2 tb (To 3 T) water
1/4 c Light brown sugar
1/2 ts Cinnamon
Mix strawberries with sugar and tapioca. Let stand while making pastry.
Combine flour and salt in bowl. Cut in shortening until uniform, but
coarse. Reserve about 1/2 cupful of mixture; set aside. Sprinkle water
over remaining mixture in bowl; toss with fork and press into ball. Roll on
lightly-floured board to fit pie plate. Fill with strawberry mixture. Cut
an 8 inch round piece of foil; lay over filling. Bake in preheated 400 oven
for 35 minutes. Blend reserved 1/2 cupful of flour mixture, brown sugar
and cinnamon. Remove foil; sprinkle mixture over pie. Continue baking for
30-40 minutes or until crust and crumb topping are browned. Cool.
Note: If pie bubbles over during baking, place a sheet of foil beneath it.
From
Yields
1 Pie